What is the nutritional value of the egg cooked?

nutritional value of a hard boiled egg makes it one of the perfect foods. It is an important source of high quality proteins and contains a large number of vitamins, minerals and amino acids, as well as carbohydrates and fats. Eggs have its disadvantages, but can be an important part of a healthy diet when it is consumed in moderate quantities.

There are several vitamins that are vital to good health in boiled eggs. They are a good source of vitamins A, B2, B5 and B12. Eggs are also one of the few foods in which vitamin D naturally occurs. Minerals in eggs cooked hard include phosphorus, calcium, iron, copper, iodine and selenium.

One of the most important nutrients in boiled eggs is the protein it contains. Almost perfect egg protein is a standard that everyone else is measured against. It is also very high for amino acids and omega-3 fatty acids.Lk. However, almost the whole protein comes from egg white. White also contains some niacin and riboflavin.

AlthoughNutritional advantages of eggs are many, they have one main deficiency: extremely high cholesterol. In fact, only one ovary egg contains about two thirds of the recommended daily intake. The whole cholesterol is in egg yolk, so those who have increased cholesterol levels should reduce their consumption of this part of the egg.

Another disadvantage is that eggs have a high fat content. More than 60% of the egg calories come from fat and one third of them come from saturated fat. The culprit is again the yolk, which contains most or the whole fat. Whites are practically fat -free, although they also have a small taste.

There are not many calories in hard cooking eggs: one large egg contains around 76 calories, most of them in the yolk. Low Cobsah Alorie and High Nutritional Value make eggs a good addition to a healthy low calorie diet, although most people should limit their consumption to several tádně.

In order to obtain full nutrition of egg eggs, it is necessary to ensure that they prevail them. When they cook for too long, the proteins are coagulated and generated by too much hydrogen sulphide. In fact, they should be cooked just below boiling to prevent rubber consistency.